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How To make Crisp Pasta and Goat Cheese Salad
12 Wonton skins
Corn oil, for frying 4 oz Goat cheese
1 oz Cream cheese
1 oz (about 2 Tbsps) sour cream
1 tb Chives, chopped
1 tb Fresh parsley
1/2 ts Fresh thyme leaves
1 ts Garlic, chopped
1 ts Shallots, chopped
Black pepper, freshly Ground 4 Hearts of palm, cut into
1/4-in slices
16 Cherry tomatoes or yellow
Teardrop tomatoes
SALAD DRESSING:
2 tb Dijon mustard
1/2 ts Garlic, chopped
1 ts Salt
1/3 ts White pepper
1 tb Red wine vinegar
5 tb Olive oil, extra virgin
SALAD MIX:
1 Head Boston lettuce
1 1/4 Head red tip lettuce
1 Belgian endive
1/2 Head radicchio
In a pan in hot corn oil, deep-fry the wonton skins, one at a time until crisp, about 15 seconds per side (do not allow oil to smoke). Set aside. In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream, chives, parsley, thyme, garlic, and shallots. Season to taste with the freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric blender, place the mustard, garlic, salt, pepper, and vinegar. With blender running, slowly add the olive oil in a thin, steady stream until mixture is thickened to dressing consistency. Set aside. TO PREPARE THE LETTUCE: Separate the lettuce leaves; then tear each leaf into bite-size pieces. In a large bowl, toss the lettuce and dressing, using just enough of dressing to evenly coat all the pieces. Set aside. TO ASSEMBLE THE EACH SALAD: Spread over one side of each deep-fried wonton skin some of the goat cheese mixture. On 4 plates, place a wonton, cheese- side up. Stack some of the lettuce pieces on the wonton. Top with a second wonton, cheese-side down. Some of the lettuce will spread out onto the plate. Garnish each salad with heart of palm slices and cherry/yellow teardrop tomato halves drizzled with the remaining salad dressing. Makes 4 salads. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX
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Goat’s cheese is a great alternative to cow’s cheese, especially for people who are lactose intolerant. Roll the goat cheese in some breadcrumbs before pan frying them to get the crunchy texture in your salad. You can also add nuts or other herbs of your choice! This dish is perfect for your next family gathering or as a healthy side for your meals.
Ingredients
Fresh herbs: basil, oregano, chervil, parsley, thyme, mint
Mixed baby salad greens: mint, basil, spinach, arugula
¾ cup mixed fresh herbs, chopped
1½ log-shaped (16-18 oz) goat cheese, half frozen
1½ cup bread crumbs, dried, coarse
1½ tbsp dijon mustard
1½ tbsp parsley, finely chopped
1½ tbsp sherry vinegar
⅛ tsp salt ????
⅛ tsp ground black pepper
1½ cup extra-virgin olive oil
1 oz mixed baby salad greens, rinsed and dried, roughly torn
1 oz cherry tomatoes, halved ????
1 oz red onions, sliced
⬇️ How to make Goat Cheese Salad ⬇️
0:09 Spread some fresh herbs on a plate and roll the goat cheese to coat completely in herbs.
0:25 Cut crosswise into 4 equal pieces.
0:33 Dip into bread crumbs and coat completely. Then, set aside.
0:43 For the salad dressing mustard vinaigrette, add dijon mustard, parsley, sherry vinegar, salt and black pepper in a bowl, and whisk to mix them.
1:01 Gradually add olive oil to the mixture while continue to mix. Then, set aside.
1:12 In a bowl, add mixed baby salad greens, cherry tomatoes, red onions.
1:19 Drizzle the dressing and toss the salad thoroughly.
1:25 In a pan, fry the goat cheese until golden brown on both sides.
1:32 Transfer the salad into a separate bowl.
1:35 Garnish with reserved herbs.
1:39 Top with fried goat cheese.
1:41 Serve and enjoy! ????
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Goat cheese and artichoke pasta - quick recipe
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The goat cheese and artichoke pasta is an easy and flavourful vegetarian dish, ready in less than half an hour! Find this and many more recipes on the Giallozafferano App in English
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This morning I went to the market and bought some beautiful artichokes, and since I had goat cheese in the fridge, I decided to prepare an easy and quick pasta dish. As we all know, artichokes are very good yet annoying to clean, so begin by removing the tough outer leaves... until you reach the heart, that is the tender centre. Cut the artichoke in half... then into slices. To prevent the artichokes from turning brown, soak in acidulated water. Now take a pan, a clove of garlic and the oil, and sauté the garlic for about one minute. Meanwhile... drain the artichokes... while they're draining, take the almonds and cut into slivers... if you want you can replace almonds with pine nuts. Set the almonds aside, meanwhile the garlic is light brown, so take the artichokes and add to the pan. Cook for about 15 minutes on a medium flame; if you see that the artichokes are drying out, add a ladle of hot water. While the artichokes are cooking, take a small pan... and toast the almonds on a high flame. The almonds are almost ready, so bring a pot with water to a boil... and take the goat cheese for the sauce... here it is. The water is boiling, so... drop in the pasta. Now move on to the goat cheese sauce: take a large bowl... add the goat cheese... and combine with the rest of the ingredients... a little oil... salt... ground pepper... and grated cheese... saving 2 tablespoons for garnishing, and now stir until you have a creamy sauce. Finish the artichokes by adding chopped parsley... and salt... stir... remove the garlic... and combine with the goat cheese mixture... add the toasted almonds, as well... and give a stir... that's it, now just wait for the pasta to cook!
Told you it was quick! The pasta is ready, now drain... and toss in the goat cheese and artichoke sauce... stir to blend everything. If it's too dry, add a little of the pasta cooking water.
And now, the finishing touch: a few almonds... a sprinkling of grated pecorino cheese... and buon appetito! Good, easy and quick!
We used:
Goat cheese & artichoke pasta
(for 4 servings)
• 5 tbsp of oil
• 1 clove of garlic
• 4 artichoke hearts
• 4 tbsp of chopped parsley • 1/3 cup (50 g) of almonds
• just over 1 cup (300 g) of goat cheese
• just under 1 cup (40 g) of grated pecorino cheese
• 14 oz (400 g) of pasta
• salt and pepper to taste
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